4.99 from 193 votes
| 229 Comments
There are three main reasons why I wanted to share my recipe for Easy Vegan Lemon Curd today.
Reason 1: because it's super yum. The best reason of all! Do I need more reasons than that?
Reason 2: Mother's day is coming up and this would make a gorgeous homemade gift. This vegan lemon curd requires only 6 ingredients and takes 10 minutes to make! Pour this into a fancy jar and tie a little bow or serve as a luxurious addition to breakfast in bed or a very special dessert. Oh la la!
Reason 3: I'm planning a trip to England and I wanted to celebrate with this classic English treat. Yay travel!
This easy vegan curd is the perfect combination of tart and sweet. It's wonderful for spreading on pastries such as my Super Easy Vegan Croissants, or serving with muffins, waffles, scones, pancakes, or French Toast. Or for dolloping on non-dairy ice cream, adding it to vegan yogurt parfaits, spreading between the layers of my vegan vanilla cake. Or just eating directly out of the jar by the spoonful (I don't judge) because who can resist the mixture of perfect velvety texture and tangy flavors? This vegan lemon curd is a welcome dairy-free addition to any special occasion.
Did you see the part that said I was planning a trip to England? I just booked tickets to London with my amazing boyfriend, Adam, woot woot! Even though I have dual citizenship (Canadian and British), I've never been to England before and I couldn't be more pumped about it! We will be spending time in both London and Brighton, so let me know in the comments what vegan restaurants I should go to, vegan shops, or other fun attractions I must see. I will be celebrating my birthday while I'm there so let me know if there is something really special I should do. Excited!
If you want to come along with my travels, make sure to follow me on Instagram @itdoesnttastelikechicken where I will be posting about much of my trip.
Back to my easy vegan lemon curd...
How to Make Vegan Lemon Curd:
Start by zesting and juicing your lemons.
Now, in a small pot or small saucepan, whisk together the sugar and cornstarch. Mixing the sugar and cornstarch first will just help evenly distribute the cornstarch so that no lumps form. Now mix in the non-dairy milk (soy or almond milk will suffice), lemon juice, lemon zest, and pinch of turmeric.
Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.
Bon appetegan!
Sam.
4.99 from 193 votes
(click stars to vote)
Easy Vegan Lemon Curd
6 ingredients and 10 minutes to make. Serve with pastries, layer between cakes or dollop onto non-dairy ice cream. Makes a great homemade gift, lovely for Mother's day or breakfast in bed.
Prep: 5 minutes mins
Cook: 5 minutes mins
Total: 10 minutes mins
Prep: 5 minutes mins
Cook: 5 minutes mins
Total: 10 minutes mins
Servings: 8 (makes about 1 cup)
PRINT PIN COMMENT
Ingredients
- ½ cup white sugar
- 1 tablespoon cornstarch
- ½ cup plant-based milk, (such as soy or almond)
- ¼ cup fresh lemon juice, (about 2 lemons)
- 2 teaspoons lemon zest, (from about 1 lemon)
- ⅛ teaspoon turmeric, (optional for colour)
US Customary - Metric
Instructions
In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.
Nutrition
Calories: 54kcal | Carbohydrates: 14g | Potassium: 7mg | Sugar: 12g | Vitamin C: 3.6mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: British
Course: Breakfast, sauce, Side Dish
Author: Sam Turnbull
Cuisine: British
Course: Breakfast, sauce, Side Dish
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Reader Interactions
Comments
Maggie says
This recipe came together so fast and was absolutely delicious. I can't wait to find more things to use it with!Reply
Sam Turnbull says
Thank you so much Maggie, so happy you loved it 🙂
Reply
Rae says
Good, but a little plain as written. Whisk in about a tablespoon of vegan butter (salted, if you don't add other salt!) after the filling has cooked for added richness and flavor.Reply
Cat says
If you're using Meyer lemons, I highly recommend using less sugar and adding about a quarter of a teaspoon of salt. I used oat milk and a bit more cornstarch (thanks to the high altitude commenter for this tip!), tasted as I went, and it worked out wonderfully.Reply
Jess @ IDTLC Support says
Fantastic! Thanks for sharing your experience!
Reply
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